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Leftovers, Salads

Flank steak, potato and roasted red pepper salad

Flank steak, potato and roasted red pepper salad
Gina Ferazzi / Los Angeles Times

Twice last weekend I had to defend leftovers in my refrigerator from my hungry-every-two-hours teenagers. They wanted to make a quick sandwich from the grilled flank steak. I stood firm, because planned leftovers are the backbone of easy weeknight meals ... Read more

Total time: 25 minutes | Serves 4
  • 2 large red bell peppers, cored and quartered
  • 2 tablespoons lemon juice
  • 6 tablespoons olive oil
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 3 cups (about 3/4 pound) grilled flank steak, thinly sliced and cut into 1-inch pieces
  • 16 curried roasted potatoes, quartered
  • 3/4 cup thinly sliced green onions
  • 2 tomatoes, cut into 10 wedges each
  • 2 tablespoons capers, rinsed and drained
  • 1/2 cup minced parsley

Step 1Place peppers on rimmed baking sheet skin-side up. Broil until skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and let sit 5 minutes. Scrape off skin and cut peppers into thin slices; set aside.

Step 2Combine lemon juice, oil, curry, salt and pepper to taste in small mixing bowl. Whisk to combine. Taste and adjust seasonings. Set aside.

Step 3Combine flank steak, potatoes, roasted peppers, onions, tomatoes, capers and parsley in large bowl. Toss lightly to combine. Add dressing, toss to mix thoroughly, then serve immediately.

Note: To make curried roasted potatoes: Melt 1/4 cup (1/2 stick) butter and mix with 1 tablespoon curry powder and 1 teaspoon salt. Put 32 small red or white potatoes in a 13x9-inch baking dish, toss with the butter and roast in a 350-degree oven until tender when pierced with a fork, about 30 minutes. Serve 4 potatoes per person, then set aside 16 for this salad.


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